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–+ servings

Cucumber and Chickpea Slaw

A refreshing and nutritious slaw made with crisp cucumbers and protein-packed chickpeas, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cucumber diced
  • 1 cup red cabbage shredded
  • 1 cup carrot shredded
Legumes
  • 1 can chickpeas drained and rinsed
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Herbs
  • 1/4 cup fresh parsley chopped

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the diced cucumber, shredded red cabbage, and shredded carrot.
Add Chickpeas
  1. Add the drained and rinsed chickpeas to the vegetable mixture.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the slaw and toss gently to combine. Stir in the chopped parsley.
  2. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors improve as it sits.

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